Parchment paper in the smoker ?


 
J

John Furdyn

TVWBB Pro
Can you use parchment paper in the smoker for a high heat cook.

Want to make a meatloaf today. Would like to put the uncooked meatloaf on a piece of parchment paper then put it on a cooling rack then put the cooling rack in the smoker probably on a baking pan with lower sides on it.
Don't want it cooking in it juices.

Any advise appreciated. Thanks
 
Yes, you can. Don't cut it much larger than the loaf though.

Why a baking pan? Why not just on the grate?
 
Kevin

I'm a little concerned about getting the finished meatloaf off the cooking grate with out dropping it.

It's going to be about 3 3/4 maybe 4 lbs.

Maybe it won't be too dificult, what do you think ?
 
The loaf should tighten up well during cooking so that the use of a pan isn't required. Lifting one end of the parchment (feel free to use a piece twice the size you need, then fold it in half before use so that it is a double thickness, so it is heftier) should be sufficient to allow you to get a wide, long spatula under the loaf, or a pizza peal, or a low-sided sheet- or pizza pan, flipped over, should you not have a long enough spat. Alternatively, place the rack (I assume you mean a flat cake or cookie cooling rack?) directly on the cook grate and place the parchment and loaf directly on the rack. When the loaf is done you can simply lift the rack off the grate, then, using the parchment, gently slide the loaf off the rack onto a platter or cutting board.

The problem with the baking pan (and it is only a potential problem but one I am wary of) is that the drippings end up steaming, thwarting or lessening the development of better surface texture/flavor on the loaf--and/or the moisture in the dripping evaps away leaving the contents of the pan to brown and then burn.
 
Kevin

I gottya. I just assembled the meatloaf on the parchment paper actually i doulbled it, and put it on the Flat cake or cookie cooling rack.

I will do as you recommend put it right on the grate, i have a cookie sheet that has a lip on one end and the other three have no lip. i can use that to remove from the cooker as you indicated. i agree with you on the juices in the pan steaming etc. I'm sure the texture will be better this way. Thanks Kevin for all the info.
 
John, I'm a little late here, but parchment on the grate is my standard routine with meatloaf. Sometimes I'll even skewer a couple of holes through the paper before placing the loaf. Never have had an issue removing it.
 
Marc

Thanks, the meatloaf/parchment paper is on the WSM right now. We making smoke in North Eastern Pa today. happy Smoking !!!
 
Couldn’t you make a couple of smaller loaves and put them directly on the grate?

If you’re using a pan and concerned about the drippings collecting in it, you could turn the pan upside-down so the drippings would just run off. Maybe put a small wad of foil under one end of the pan to make it not level.
 
Mark H

Good ideas.

The meatloaf came out great. Used Chris's recipe, slightly modified.

I put the doulbled parchment paper, on the flat cooling rack, and set the rack right on the grate. Getting the finished meatloaf of the cooker was easier than I thought. Just used two wide spatchula's, and tranfered right to serving platter, tented with foild about 10 minutes. Good eating. Thanks all.
 
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